- Test kit provided and used to measure sanitizing solution concentration
Observation: Quad test strips recently expired. Provide the proper test kit for testing the concentration of sanitizer solution.
- Handwashing signage
Observation: No handwashing signage in employee restroom next to the deputy police. Must provide a sign that notifies food employee to wash their hands after using restroom and returning t work at each hand-sink. Provided signage and corrected on site.
- Mechanical warewashing equipment, sanitization pressure
Observation: A water pressure gauge is not moving and working on dishwashing machine. Call for service to maintain repaired.
- Air drying of equipment and utensils
Observation: Washed utensils (plates and cups) stored right side up next to the dish sink and exposed to contamination. Clean utensils must be stored upside down or covered to prevent recontamination. Corrected on site.
- Food storage containers identified with common name of food
Observation: Several plastic containers with different cereals and brown sugar found with no label in dry storage area. Must be labeled with common name of the food.
- Indoor and outdoor surfaces
Observation: Paint is peeling away above three compartment sink. All surfaces exposed to food must be smooth, easily cleanable, and nonabsorbent. Repaint as needed.
- Plumbing
materials, design, construction and installation
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08/17/2015 | Regular |
- Backflow protection
air gap, device standard, when required
- Food is properly labeled
Observation: Salt shakers were not labeled. When removed from original containers must labeled with common name of food. Labeled during inspection. CORRECTED.
- Foods are cooled using appropriate methods
Observation: A stew prepared for lunch was in walk-in cooler in deep pan and wrapped. Thick foods such as stews and gravy's must be placed in shallow pans, or use ice wand, and a blast chiller to ensure food will be from 135 degrees to 70 within 2 hours and down to 41 within additional 4 hrs. CORRECTED.
|
12/26/2014 | Regular |
- Warewashing equipment
cleaning agents and wash solution temperatures
|
10/25/2013 | Routine |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Several boxes of raw eggs were stored above ready-to-eat food. Raw animal food must be separated or stored below ready-to-eat food. Corrected at time of inspection
- Plumbing system repaired according to law
Left handle on 3 compartment sink is leaking. Must repair or replace to maintain in good conditon.
- Test kit provided and used to measure sanitizing solution concentration
The facility added chemical sanitization method on the old dish machine. Must provide chlorine test strips to ensure the concentration of chlorine can be maintained between 50 - 100 ppm.
- Sanitization of food contact surfaces - before use and after cleaning
1) Temperature gauges in machine read wash temperature 148*F. Data plate requires 160*F wash temp. 2) Plate surface temperature is 157*F. Must be 160*F or above. Data plate requires 180*F rinse temperature. pressure on machine is within acceptable range. 3) Facility added chemical sanitization method on the old dish machine. However, no sanitizer was dispensing from dispenser. Called for service during inspection. REPEAT VIOLATION. MUST REPAIR TO ENSURE THE DISH MACHINE WORKS PROPERLY WITH HIGH TEMP. SANITIZATION, OR REPLACE. HOT WATER AND CHEMICAL ARE TWO DIFFERENT SANITIZATION METHODS. IT IS NOT ALLOW TO USE BOTH METHODS ON ONE DISH MACHINE. Use 3 compartment sinks to wash, rinse, and sanitize until dish machine is working properly.
- Warewashing equipment
cleaning agents and wash solution temperatures
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10/23/2013 | Routine |
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